If you bake or cook with vanilla regularly, you’ve probably stood in your kitchen holding a bottle of vanilla extract and a jar of vanilla bean paste, wondering which one is better. The truth is, neither is better in every situation. They serve different purposes, even though they come from the same source - real vanilla beans and can truly be used interchangeably.

So if you’re not sure which one is best for you, how to use them, or where to start – we’ve got you covered with some recommendations.

How Vanilla Extract Is Made

Vanilla extract is one of the most common forms of vanilla there is. Most people have a store-bought version in their house and use it regularly. But homemade extract is a simple version, made when you steep split vanilla beans in an alcohol (like vodka or rum). The alcohol pulls the flavor compounds out of the beans over time, creating an extract.

Most homemade extracts are ready to use after about six to twelve months, but they continue to deepen with time. A well-aged extract smells warm, slightly sweet, and rounded.

Basic Vanilla Extract Recipe

You only need a few things for a homemade extract. Start with 1 ounce of quality vanilla beans to 1 cup of alcohol. This ensures proper ratios are used based on FDA standards and accounts for all bean origins and grades. Vodka is usually recommended for a neutral flavor, or you can go with rum or bourbon for more warmth. Then make sure you have a glass jar with a tight lid.

Split each bean lengthwise and place them in the jar, covering them completely with alcohol. Seal the jar up very tightly and store it in a cool, dark place. You can give it a gentle shake first and shake it every week or so. We recommend letting it steep for six to twelve months, but the longer it steeps, the better.

What Vanilla Bean Paste Is and How It’s Made

Vanilla bean paste is thicker and more concentrated than extract – like a paste! It’s a mix of vanilla bean seeds and a syrupy base that makes a spoonable product, with the classic vanilla specks.

Paste is designed to mimic the look and flavor of using whole vanilla beans, without the need to split and scrape pods. It delivers intense vanilla flavor along with the visual appeal of real vanilla seeds distributed throughout your recipe.

Basic Vanilla Bean Paste Method

There are many recipes out there for vanilla paste and whichever you choose, you cannot go wrong. For our favorite paste recipe, it starts with split and scraped vanilla beans, sugar, 80 proof alcohol, light corn syrup, and water. This mixture is blended or strained so it makes a smooth paste, and the seeds are evenly dispersed. You sprinkle in xanthan gum acting as an emulsifier and stabilizer.

The Main Differences

Extract and paste are both made from vanilla beans, but they can act differently in cooking. When choosing, think about these four areas:

• • Texture: Vanilla extract is a liquid, while paste is thick and syrupy. This may impact how they mix into things like batters and sauces.
  • Flavor profile: Extract has a cleaner and classic flavor, while paste is slightly richer and sweeter.
  • Appearance: Vanilla bean paste adds the hallmark black specks to your recipe, but extract always does not depending on your preference.
  • Alcohol content: The paste has less alcohol to bean ratio, which matters for a recipe you won’t be cooking. The alcohol in the extract can be cooked off, but if it’s not heated, it won’t.
  • Time: Vanilla bean paste can be ready almost instantly in baked goods, while extract needs to age for months.

When to Use Vanilla Extract

Vanilla extract is the more versatile and forgiving option of the two, and it usually is good at giving a mild vanilla flavor without overpowering your dish.

Use vanilla extract when:

• • Baking cookies, cakes, muffins, or brownies
  • Making sauces or glazes that will be heated
  • Mixing into batters where appearance doesn’t matter
  • You want a neutral vanilla flavor without added sweetness

When to Use Vanilla Bean Paste

Paste is a good choice if you want your dish to have a stronger vanilla taste, or the black speckles that make it look like there’s vanilla in it.

Use vanilla bean paste for:

• • Making custards, crème brûlée, or ice cream
  • Preparing frostings, whipped cream, or pastry cream
  • Baking vanilla-forward desserts like sugar cookies or pound cake
  • You want visible vanilla specks in the final dish

Paste is especially useful in no-bake or low-heat recipes, since there’s no alcohol edge to worry about.

Storage and Shelf Life

Vanilla extract lasts for years when stored in a sealed glass bottle away from heat and light. It doesn’t need refrigeration.

Vanilla bean paste should also be stored in a cool, dark place. Because it contains sugar and sometimes minimal alcohol, it typically lasts one to two years, depending on formulation.

Which One Is Better for Beginners?

If you’re just starting to explore vanilla beyond the basics, vanilla extract is the easiest entry point. It’s simple to make at home, widely applicable, and very forgiving.

Vanilla bean paste is a great next step once you want more control over flavor presentation and intensity.

Stock Your Pantry with Premium Vanilla

Whether you’re using extract or paste, the quality of the vanilla beans used makes a noticeable difference. Beans with higher oil content produce a deeper flavor and better aroma. Lower-quality vanilla products may taste flat or artificial, even if they’re labeled as “pure.” Starting with premium vanilla ensures that both extract and paste deliver the flavor you expect.

If you’re ready to explore the differences between vanilla extract and vanilla bean paste, quality ingredients make all the difference. Vanilla Bean Kings offers premium vanilla beans, pure vanilla extracts, and rich vanilla bean paste made to highlight real vanilla flavor.

Shop vanilla beans, vanilla extract, vanilla bean paste, and our other gourmet vanilla products at and choose the right vanilla for every dish you create.